Farro Risotto with Rosemary Chicken
TM6 TM5

Farro Risotto with Rosemary Chicken

4.1 (11 ratings)

Ingredients

  • 2 ½ oz Parmesan cheese, cut into pieces
  • 2 - 3 dried porcini mushrooms

Poaching Chicken

  • 4 oz yellow onions, cut into pieces
  • 1 garlic clove
  • 1 sprig rosemary, leaves only
  • ½ tsp salt
  • 16 oz chicken breast, skinless, boneless
  • 35 oz water
  • 1 lemon, halved (1 half juiced, 1 half sliced, to serve)

Risotto

  • 4 oz yellow onions, cut into pieces
  • 3 garlic cloves
  • 1 sprig rosemary, leaves only, plus extra to garnish
  • 1 ½ oz unsalted butter, cubed, divided
  • ½ oz extra virgin olive oil
  • 9 oz farro
  • 3 ½ oz dry white wine
  • 16 oz chicken stock
  • ½ tsp salt
  • 4 oz kale, stems removed, cut into strips (½ in.), (approx. 1 bunch)

Nutrition
per 1 portion
Calories
1720 kJ / 411 kcal
Protein
27 g
Carbohydrates
42 g
Fat
14 g
Saturated Fat
7 g
Fibre
2 g
Sodium
942 mg

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